Step 1

Pat the boneless chicken thighs dry with a paper towel.

Step 2

Place in a ziploc bag and pound thin with a rolling pin or empty wine bottle to about ?” thick. Make sure each thigh is evenly thin, to ensure even cooking. 

Step 3

Place the cutlets on a cutting board and season with about ½ teaspoon salt and ½ teaspoon pepper.

Step 4

Sprinkle with 2 tablespoon flour, making sure to cover both sides. Use your hands to evenly distribute the flour on the cutlets.

Step 5

Add 2 tablespoon olive oil to a large frying pan and turn the heat to medium-high until the oil starts to slightly sizzle. 

Step 6

Add the cutlets and adjust the heat. The oil should bubble along the edge of the meat. That’s the perfect temperature.

Step 7

Make sure the cutlets don’t touch each other. You want them to fry and not steam. Depending on the size of the pan and the number of cutlets you’re cooking, you might have to make them in batches. If so, add a little more olive oil between batches as needed. 

Step 8

Brown one side for about 4 minutes, then flip and cook the other side for another 3 minutes.

Step 9

Once all your cutlets are perfectly browned, add the butter and lemon juice to the pan and let it sizzle for another 3 minutes. During this time, use a spoon to baste the meat a couple times with the cooking liquid.  

Step 10

Now it’s a good time to taste. With a spoon, scoop up a little cooking liquid. Wait a second before trying, it’s hot. Taste, add a little more salt and/or black pepper. Taste again. Remember, you can always add more salt, but it’s pretty challenging to remove it.

Step 11

When the sauce tastes the way you like it, place the cutlets on a plate, drizzle the pan juices over, and sprinkle with freshly chopped flat-leaf Italian parsley and capers (if used). Maybe add a slice of lemon on top. 

Step 12

Enjoy!